Crockpot boston baked beans

Ingredients

1 lb dried small white beans
6 cup water
1 tsp salt
1/2 cup molasses
2 tsp dry mustard
1/4 cup brown sugar
1 med onion, chopped

1/4 lb salt pork

How to prepare

Put beans and water in slow cooker. Soak 6 hours or overnight. Cover pot and cook on high for 2-3 hours, until beans are tender. Drain, saving liquid.
Mix 1 cup liquid with salt, molasses, mustard, sugar and onion. Cut salt pork into 2-3 pieces. In slow cooker, combine beans, molasses mixture, and pork. Cover and cook for 10-12 hours. Yield: 6 servings

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Falafel – deep fried chick pea balls

Ingredients

1/2 cup burghul wheat (fine)
1 1/2 cups torn pocket bread
2 cups canned chick peas drained (garbanzo beans)
1/4 cup fresh lemon juice
2 tsp garlic, minced
1 tbsp cilantro, minced

1/2 tsp red pepper flakes
1 tsp ground cumin
1 tsp salt
1 tsp pepper
oil for frying(peanut oil works well)

How to prepare

1) in a deep plate, add wheat and spread out evenly, then add enough water to cover. Let soak until soft, then drain. Set aside.
2) soak torn bread in water, until moistened, then squeeze as much water as possible out of bread. Set aside.
3) in a food processor combine remaining ingredients, process until smooth. Then add wheat & bread and process until well incorporated.
4) let mixture rest for a half hour, then form 1″ balls
5) in a electric skillet set at 400

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Crostini with beans

Ingredients

4 tbsp extra-virgin olive oil
2 large garlic cloves, peeled and chopped fine, divided use
1/4 tsp crushed red pepper
1 lb broccoli rabe, swiss chard or spinach, washed and trimmed
salt to taste

1 1/2 cups cooked and drained tuscan-style beans (see recipe)
6 1/2″ slices italian bread, lightly toasted

How to prepare

In a large saucepan, heat two tbsp of the olive oil, half the garlic and all of the red pepper over medium heat 1 minute or until fragrant. Add the greens and salt. If the greens are dry, add 2 tbsp water. Cover and cook until tender, about 10 minutes for broccoli rabe and swiss chard or 5 minutes for spinach. Meanwhile, in a medium-size saucepan, heat the remaining oil and garlic 1 minute. Stir in the beans, cover and cook over low heat until heated through. Coarsely mash the beans. Spread the beans over the toasted bread. Top with the greens and a spoonful of their cooking liquid. Serve immediately. Yield: makes 6 servings. Crostini with beans

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Steamed Pork Spareribs: Authentic Chinese Recipe

http://www.youtube.com/v/Pmvkn9NPFZo?version=3&f=videos&app=youtube_gdata

This is my mom’s recipe for Chinese Steamed Pork Spareribs. It is cooked in the traditional way, with garlic, ginger and black beans. This dish is common in China’s Guangdong Province, including areas such as Hoiping and Toisan

Read more:
Steamed Pork Spareribs: Authentic Chinese Recipe

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Pinto beans & ham hocks

Ingredients

1 lb dry beans, pinto, red or black
1 lb sliced, smoked ham hocks
1 tbsp chives, chopped
1 med onion, chopped fine
garlic powder, to taste
salt, to taste
pepper, to taste

1 celery stalk, sliced very thin
1/8 tsp ginger, powdered

How to prepare

Starting the night before… Wash and sort beans. Rinse well. Pour into crock-pot. Add ham-hocks. Cover with water to just below rim. Add other ingredients. Cover and turn on high. After 2 hours, check water, fill to below rim, if needed. Turn to low and let cook for at least 18 hrs. Before serving, stir well and remove ham-hock bones. Reminder the longer it cooks, the better it tastes.
Serve with fresh, hot cornbread.

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Spicy black beans with tomatoes

Ingredients

2 tbsp butter
2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced or pressed
1 green bell pepper, seeded, de-ribbed, and chopped

1 red bell pepper, seeded, de-ribbed, and chopped
2 cups cooked black beans
1/2 tsp salt or to taste
6 fresh plum tomatoes, peeled, seeded, and chopped

2 tbsp olive oil
1/4 cup freshly chopped cilantro or parsley
1/4 tsp ground cayenne pepper
4-5 parsley sprigs for garnish

How to prepare

In a large saut pan, heat the butter and olive oil over medium heat. Add the onion, garlic, and green and red peppers, and saut 4-6 minutes, until onions are translucent and vegetables are tender. Add the black beans and salt to taste. Add tomatoes and olive oil. Let cook another 5 minutes, until hot throughout. Add cilantro and mix well. Add cayenne pepper to taste and serve hot, garnished with sprigs of parsley. Makes 4-6 servings

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Pasta y fagioli soup

Ingredients

40 oz can clamato juice
28 oz tomatoes, pureed
1 can consomme soup
1 can water
3 tbsp chicken soup base
1 tsp oregano
1 tsp basil
1/4 tsp hot paprika or chili powder
1/4 tsp garlic powder
1 lb lean ground beef, cooked
1 med onion, chopped
4 stalks celery, chopped
4 carrots, sliced thin
1/2 med cabbage shredded
19 oz can kidney beans
19 oz can navy beans
1 1/2 cups corkscrew pasta, boiled

How to prepare

Bring juice, tomatoes, consomm

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Tuscan-style beans

Ingredients

1 lb dried cannellini or white kidney beans (about 2 cups)
1 small onion, peeled
1 sprig fresh sage or 1 tbsp dry sage
coarse salt to taste
extra-virgin olive oil

Ground black pepper to taste

How to prepare

Rinse the beans and remove any small stones or shriveled beans. Place the beans in a bowl with cold water to cover by 2″. Refrigerate for at least 4 hours or overnight. Drain the beans and place them in a flameproof casserole. Add the onion, sage and cool water to cover by 1/2″. Cover and bring the water just to a simmer over low heat. Place the casserole in preheated 275

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Best ever baked beans

Ingredients

5 lb pork and beans, canned
1/2 cup onion, chopped
1/2 cup celery, chopped
1/3 cup bell pepper, chopped
2 tbsp mustard, prepared
1/2 cup molasses
1 tsp worcestershire sauce
3 drops tabasco
1/2 cup barbecue sauce
1/2 cup catsup
2 strip bacon, uncooked and cut in half

How to prepare

Combine all ingredients, except in bacon, in large ovenproof container. Lay bacon strips on top. Place on smoker grid and smoke for 2 to 2-1/2 hours
note: if you don’t have a smoker, you can cook at about 350f for about 45 minutes to 1 hour, until the bacon is curling. Better flavor in a smoker, but divine beans without! Makes 8 to 10 servings.

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Hearty bean and vegetable stew

Ingredients

1 lb beans, assorted, dry
2 cup vegetable juice
1/2 cup dry white wine
1/3 cup soy sauce
1/3 cup apple juice or vegetable stock
1/2 cup celery, diced
1/2 cup parsnips, diced

1/2 cup carrots, diced
1/2 cup mushrooms, diced
1 onion, diced
1 tsp basil, dried
1 tsp parsley, dried
1 bay leaf
3 clove garlic, minced

1 tsp black pepper, ground
1 cup rice or pasta, cooked

How to prepare

Sort and rinse beans, then soak overnight in water.
Drain beans and place in crockpot. Add vegetable juice, wine, soy sauce, and apple juice. Cover with vegetable stock or water, the amount added depends on whether you prefer a soup (more liquid) or a stew (less).
Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour.
Notes: for beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.

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